Midweek Ruby Murray *curry*

There’s nothing better than a curry on a Friday night after a few beers. Chicken Madras, Lamb Vindaloo, or if your like me a Rogan Josh are those once weekly treats that we all saviour. A treat which we can’t eat more often because our waistline is expanding enough as it is, never mind adding a few extra currys in during the week. Well, actually you can, here’s a curry recipe that’s damned tasty yet contains around 75% less of the bad things which contribute to your beer gut.

Chicken Curry

Here's what it should look like

What you’ll need:-

2 tbsp ginger root slices

1 large onion

3 gloves garlic

1 cinnamon stick

3tbsp vegetable oil

2 tomatoes

1tsp tumeric

2 tsp coriander seed

2 tsp cumin power

1 tbsp garam masala

Pinch of cayenne pepper

3 to 4 chicken breasts

375 ml chicken stock

200 ml plain yogurt

100g peas

Right; finely chop the onion, garlic and ginger, then chop the chicken into bite size pieces. Fry the onion, garlic and ginger in a pan with the oil and cinnamon stick. Keep on medium heat for 5 mins and blitz the tomatoes in a mixer.

Add all you spices and liquidised tomato to the pan, fry for another 5 minutes. Then add the chicken and the chicken stock. Store for another 10 mins keeping it on a medium heat. Then allow to simmer on a medium low heat for another 15 – 20 mins.

Finally add the peas and cook for 5 mins. Then take off the heat and add the yogurt. ONLY ADD THE YOGURT AFTER YOU HAVE TAKEN THE PAN OFF THE HEAT. You get that?!?!?

Viola! Add to rice (brown if you want to be really healthy), and there it is, your midweek Ruby Murray with absolutely no guilt…